Preheat oven to 425 degrees F. Line large cookie sheet with parchment paper. On lightly floured surface, with floured rolling pin, roll dough to scant 1/8-inch thickness. With 2-inch round cookie or biscuit cutter, cut out rounds. With metal spatula, transfer to prepared cookie sheet, spacing 1 inch apart. Gather scraps, roll, and cut into rounds. Repeat until all dough is used. Bake 14 to 16 minutes or until golden brown. Cool completely on cookie sheet on wire rack. (Baked rounds can be stored in an airtight container for up to 3 days.)

Meanwhile, prepare Leeks: Cut each leek crosswise into 1/2-inch-thick rounds; keep rounds intact. Place in large bowl and cover with water. Gently swish to remove any grit. Lift out leeks into colander. Repeat with fresh water at least once or until leeks are clean. Drain in colander. Pat dry.

In 12-inch skillet, melt margarine on medium. Add leeks in single layer. Cook 5 minutes or until browned. Turn carefully and add water, thyme, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Heat to boiling. Cover and cook 5 minutes or until leeks are tender. Uncover and, if necessary, cook 2 minutes longer or until water evaporates. Center rings of leeks will rise; gently press back into place with back of teaspoon. Remove from heat and cool 10 minutes or until warm room temperature.

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